Tea Room Business 

Mrs. Ida Lee Can? 



Dedicated to mj) daughter 

Eula 



Printed by The A. V. Haight Co. 
Poughkeepsie, N. Y. 

Copyright, 1920, Ida Lee Cary 



.C3 



Tea Room Business is the most attractive and 
profitable way for a woman to earn money in her 
own home. Though married you will find you 
can buy many things for yourself and family that 
you could not buy if you did not have a business 
of your own. 

I hope with my following instruction you will 
have a profitable business. 

Yours for success, 

(Mrs.) Ida Lee Gary. 



C1A57!:330 



JUL 28 IS20 



Care of Tea Room 

You may select any pleasant room in your 
house to use for Tea Room. Have the room well 
aired every morning and free from dust, you may 
use one large table or two or three small tables 
that seat four to a table. If a tablecloth is used 
in place of dollies, first lay the silent cloth without 
a crease or wrinkle. Then lay the linen cloth 
perfectly smooth and even and in the center of 
your table place a linen centerpiece with a vase 
of flowers or a small table fern. 

If you use candlesticks place them on each side 
of the flowers, place chairs around the table at 
each place. Now you are ready to set your 
table, the silver forks at the left of the plate and 
knife and spoons at the right of the plate and lay 
them in the order they are to be used, the first 
one to be used on the outside. Place a folded 
napkin at the left of the plate, a bread and butter 
plate at the tips of the forks with butter spreader 
laid across the plate. Near the top of each plate 
individual pepper and salt cellars, at the right of 
each plate place a glass for water, and sugar bowl 
and cream pitcher at each end of the table. 

Food should be passed at the left and placed 
at the right. When coffee and tea is served, 
place a cup at the right of each person. 

When clearing off the table, food must be first 
removed, then the soiled dishes, glass, silver, then 
crumb. Everything relating to one course must 



be removed before serving another course. Soiled 
plates and dishes should be removed from the 
right. Glasses for water must be kept filled. 

Bread must be freshly cut. 

Water must be fresh and cold. 

Butter must not be soft and oily. 

The sharp edge of knives must be turned toward 
the plate. Bowls of spoons and tines of forks 
must be turned up. 

Waiter or waitress is responsible for the heat of 
the dishes after they come from the kitchen, if 
not hot enough they must be sent back. 

When serving fruit, use for each person a fruit 
plate, on which is a fruit doily, and finger bowl 
one-third full of warm water. On the plate at 
the right of the bowl lay a silver fruit knife, on 
the left of the plate a fruit spoon. 

Such things as mustard, vinegar and olive oil 
cruets which may be wanted, should be in readi- 
ness on the side-table or in the pantry. 

I think it is a good idea to make a specialty 
of serving waffles. I found that my waffles 
pleased everyone. If you advertise that you are 
serving waffles with maple syrup, chocolate or 
coffee, I am sure you will have all the business 
you will be able to attend to. Waffle receipt is 
in Cook Book under the head of Waffles and 
Creamed Chicken. I also found my chocolate 
cake a great favorite with *='.veryone. 

With my book of receipts you should make a 
success of your Tea Room. 



Below I will give you a sample menu just to 
give you an idea of arrangement, but I will not 
quote prices. 

If there are any questions you wish to ask me 
in regard to your Tea Room, write me and I will 
gladly answer them. 

Yours for success, 

(Mrs.) Ida Lee Cary. 



MENU (Sample) 

BEVERAGES 

Tea— Breakfast, Ceylon or Japan 

Coffee 

After Dinner Coffee 

Chocolate or Cocoa with whipped cream 

Milk 

Iced Tea or Coffee 

Lemonade, hot or cold 



DAIRY DISHES, BREAD 

White Bread 

Rolls 

Toast, dry or buttered 

Creamed Toast 

Crackers and Milk 

Bread and Milk 

Shredded Wheat Biscuits with Cream 

Oat Meal with Cream 

Corn Flakes with Cream 



SOUPS 
Bouillon 
Celery 
Chicken 
Chicken Broth 
Tomato 

SANDWICHES 

Lettuce Sandwich 
Ham Sandwich 
Chicken Sandwich 
Chicken Salad Sandwich 
Club Sandwich 
Nut Sandwich 

EGGS 
Boiled Eggs 
Fried Eggs 

Scrambled Eggs on Toast 
Poached Eggs on Toast 
Plain Omelette 
Ham Omelette 
Omelette with Bacon 

HOT MEATS WITH BREAD OR ROLLS 

Ham and Eggs 

Bacon and Eggs 

Small Steak 

Large Porter-house Steak with Mushrooms 

Cream Chicken on Toast 

Lamb Chops 

Fried Chicken 

Cold Chicken 

Cold Ham 

Waffles and Maple Syrup 

Waffles and Chicken 

Waffles and Steak 



VEGETABLES 

Saratoga Potatoes 

Hashed Brown Potatoes 

Fried Potatoes 

Cream Potatoes 

Green Peas 

Asparagus Tips on Toast 

Spinach 

Creamed Mushrooms on Toast 



SALADS 



Fresh Tomato Salad 
Lettuce Salad 
Orange Salad 
Fruit Salad 
Chicken Salad 
Waldorf 

RELISHES 

Queen Olives 
Stuffed Olives 
Salted Almonds 
Orange Marmalade 

DESSERTS 
Cake 

Ice Cream 
Ices 

Grape Fruit 
Oranges 
Assorted Fruit 
Pie 



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